Dulce de Leche Cookie Bars Recipe

I had a good amount of Dulce de Leche left in my refrigerator so I decided to use some to make a batch of cookie bars.  These turned out amazing!  So amazing that I’m making another trip to store for sweetened condensed milk to make more.

I am sure you could use your hands to make the crust for this recipe or a pastry cutter but I used a food processor because I like simple and easy and the food processor did that.

I do suggest that when the bars are done baking in the oven you really let them cool even for a few hours before cutting. I cut them a little early and the dulce de leche was a little running but a couple hours later it was perfection.

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Dulce de Leche Cookie Bars Recipe

Prep Time

15 minutes

Cook Time

45 minutes

Servings

pieces

Ingredients

For Cookie Bars

• 2 cups all-purpose flour
• 1 1/2 sticks unsalted butter cold and cubed
• 1/3 cup confectioners sugar
• 1 TBS pure vanilla extract
• 1/2 tsp salt

For Topping

• 1 cup dulce de leche
• 1/4 cup heavy whipping cream
• 2 large egg yolks
• 1 TBS all-purpose flour
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup chopped pecans

Prep Time 15 minutes Cook Time 45 minutes Servings pieces Ingredients For Cookie Bars 2 cups all-purpose flour 1 1/2 sticks unsalted butter cold and cubed 1/3 cup confectioners sugar 1 TBS pure vanilla extract 1/2 tsp salt For Topping 1 cup dulce de leche 1/4 cup heavy whipping cream 2 large egg yolks 1 TBS all-purpose flour 3/4 cup semi-sweet chocolate chips 3/4 cup chopped pecans

Instructions

1. Preheat the oven to 350°F
2. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray.
3. Pulse 2 cups flour, the butter, confectioners' sugar, 1 teaspoon vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minute. Press firmly and evenly in the bottom and 1/4 inch up the sides of the prepared pan. Bake until firm and lightly browned, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes.
4. Combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons vanilla in a medium bowl and whisk until smooth.
5. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans. Return to the oven and bake until set around the edge but slightly jiggly in the center, 20 to 25 minutes.
6. Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil. Remove the foil and cut into pieces.

Recipe Notes

Recipe adapted from Food Network

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